
I think Chicken Parmesan is one of those recipes that appeals to everyone. I wanted to make it for dinner without all of the fat that is found in a restaurant Chicken Parm. In other words, cut

In addition to cutting down on the fat, I wanted to cut down on the carbs with the usual pasta. Trust me, carbs are my bffs, but my husband is trying to cut down as much as possible, so I comply....sometimes. : ) In order to do that, I made a zucchini "pasta". This way, we were able to have something filling and fresh which resembles pasta! Also, this was a great way to use up the huge box of zucchini I got at the farmer's market.
The thing I noticed most about this recipe is the moistness (is that a word?) of the chicken. Totally flavorful, and the breading along with the sauce keeps all the moisture in the chicken. I could only finish half of mine because it was so filling!
Enjoy!
INGREDIENTS:
Chicken parmesan:
2 boneless, skinless chicken breast
2 cups tomato sauce or marinara (I just used a jarred marinara)
1 cup mozzarella (I would recommend the fresh, but only had shredded in my fridge!)
2 tbsp olive oil2 tbsp parmesan
1/2 tbsp oregano
1/2 tbsp basil
1/2 tbsp parsley
2 cloves garlic, minced
1/2 cup plain breadcrumbs
1. Heat oven to 350



5. Place chicken on top of zucchini "pasta" (see below) and pour tomato sauce on top of chicken.
Zucchini "pasta":


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